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1
heat oil in pan with onion(I reconstituted organic dry minced), salt and pepper over medium heat.
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2
While heating, chop up zucchini and squash, toss in pan with onioin and S & P mix.
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3
Cut the 1/2 carrot in half, shred one part and chop the other, toss in pan.
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4
Stir a little to make sure nothing is sticking.
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5
In ICE COLD water liven up your spinach -- if it's wilted a bit, don't worry (mine was wilted too), it will become crisp in ICE COLD water, not to mention clean it up too!
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6
Grab your garlic clove and grate it into the pan -- go ahead toss the end in there too!
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7
Grab that piece of sun-dried tomato, put it in a cup of water and micro it for about 30-45 secs -- make it easier to cut and --
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8
At this time use some, just a bit, of water from softening the tomato to loosen up your pan -- adds great flavor and your not wasting perfectly good water!
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9
Chop up tomato and toss that in the pan too.
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10
Have your Tofu pressed of water and ready.
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11
Crumble up the tofu and put in the center of pan.
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12
Add Nutritional Yeast (I used about 2 1/2 tbsp -- I like the cheesy texture).
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13
Let sit for about 3-5 min, then stir up for Nut.
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14
yeast to mix in really good.
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15
Add 1-3 tsp of Shoyu sauce.
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16
Continue to cook for about 5 minute.
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17
Run your knife into spinach for a coarse chop, if you want the stems in that is fine (I left a few in myself).
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18
Put the spinach in on top of everything and cover for 2-5 minutes -- it will steam it a bit -- you will be surprised how crisp it stays after having ICED it.
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19
Stir up just prior to serving.
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20
Enjoy!
